Recipe of the month
- Raspberry puree 500 g
- Raspberries 500 g
- Caster sugar 375 g
- Lemon juice 5 g
Cook raspberries, puree and sugar to 105°C, after cooking take off the heat and add the lemon juice.
- Raspberry puree 300 g
- Agar-agar 3.5 g
- Caster sugar 10 g
Boil the raspberry puree with half of the sugar and add the other half of sugar and the agar-agar, reboil and pour into 350 g onto stainless steel trays. Leave to cool and cut 3 cm x 15 cm rectangles.
Coconut and white chocolate cream
- Coconut puree 250 g
- Egg yolks 50 g
- Caster sugar 60 g
- Gelatin 8 g
- Mascarpone 250 g
- Cream 250 g
Make a anglaise with the coconut puree, add the soaked gelatin and cool to 30°C, fold in the whipped cream and mascarpone. Pour into cylinders 3,5 cm x 12 cm and add the raspberry insert. Leave in the blast freezer for 4 hours, before unmolding and dipping in white chocolate and rolling in grated coconut.
White chocolate for tempering
- White chocolate 300 g
- Cocoa butter 200 g
- Chocolate mass (for 10 hearts) 1 kg
Spread the tempered chocolate onto a guitar sheet and cut hearts with a cutter, cut the insides of the hearts with a smaller cutter so that the cylinder can be inserted through. Make a second guitar sheet and cut rectangles 3 x 12 cm. Stick the three hearts onto
the rectangles and slide in the cylinder.
• Fresh raspberries
• Silver leaf
• Neutral glaze
• Grated coconut
Recipe given by
Chef Pâtissier et Sous-chef, Hôtel Intercontinental Paris Le Grand, Café de la Paix
Just like each year, was to make a dessert for Valentine’s Day, matching the sweetness and acidity of raspberries, coconut and fine sheets of crunchy chocolate.
Was to keep a simple heart bringing a lightness and transparence.
We chose the flavours because they work well together.
The technical step?
The tube, because the mousse needs to be light and creamy, the raspberry jelly needs to be inserted in the center of the cylinder.